Wednesday, January 31, 2018

Tea Review: Goishicha (Nagao Kitamura/Yunomi)

Nagao Kitamura/Yunomi
Type: Dark
Origin: Japan, Kochi Prefecture, Otoyo
Product Description: Autumn harvest.  Post-fermented and made into bricks.

Temperature:  Rolling boil (~212° F)
Amount: 4 grams tea in 1 liter water
Simmering Time: 7 minutes

The dry leaves have an aroma of prunes, dates, and nuts.

The golden-peach infusion has a mildly sweet aroma of baked prunes.  The taste has notes of prunes, dates, and a hint of sesame with a sweet date-like finish.

I've prepared farmer Kitamura's goishicha a few times with pleasant results and the bricks can range in weight between approximately 2-4 grams.  The directions recommend boiling the tea for 10 minutes and I suggest boiling to taste.  At 5 minutes, the results were sweet while being a little too mild and a 7 minute boil brought out a good balance of flavor, sweetness, and a faint echo of tartness.  Boiling in .5 liter of water would have bolder results.  Though I haven't encountered this yet, I have heard that this tea can be sour in which case it's recommended that the tea be chilled before serving.  

This tea was provided as a free sample without guarantee of a review.


  1. Thank you for your review of this tea, this has persuaded me to pick some up. I plan to set some aside and see how it ages

    1. I'm so happy to hear that! I've found a slight difference in taste between goishicha producers, as well. If you can find more than once source, it may be worth a comparison.